Just around the corner of my apartment is farmers market. Every Saturday I take some time to stroll around, listen to people chit chat, the salesperson praising their fresh fruit, children playing and enjoy the smell of flowers and fresh coffee. I love it! During summertime it is especially wonderful, people just seem to be happier, take their time and enjoy life a little more. And all the fresh fruit is just amazing. I really have to contain myself every time I go there, so I don´t buy all of it. Strawberries, blueberries, raspberries or peaches are becoming cheaper and more delicious every week. Last time I just couldn´t help myself and bought a whole bunch of delicious looking raspberries, took them home and made this tart.
I just recently purchased a square tart form and ever since I´ve been thinking of recipes to make with it. Then I found this recipe and I was thrilled. I mean, panna cotta as a cake is just a genius idea. The recipe was very delicious but I decided to change it a little bit. I had to go with my all-time favorite panna cotta recipe which I use every time and I adapted the fruit to the season and used raspberries. You will probably have some leftovers because the measurements of the panna cotta are a little bit too much for the tart form. Just put them in a small glass and you have some tasty dessert for later.
For the crust:
200 g all purpose flour
125 g butter
2 tbsp. cold water
2 tbsp. sugar
For the panna cotta:
500 g cream
3 sheets of gelatin (or the vegetarian version)
1 vanilla bean
50 g sugar
For the topping:
Fresh raspberries or other fruit as you like
1) It´s best to start with the panna cotta, that way it can cool down while the crust is in the oven. Split the vanilla bean and scrape the seeds into the cream. Combine cream, vanilla bean and seeds and sugar in a pot and heat until it´s lightly cooking. Let simmer for about 10 minutes. In a bowl, soak the gelatin in cold water for about 10 minutes. Afterwards, take out the gelatin, squeeze carefully and add to the cream mixture, whisking until the gelatin is completely dissolved. Let cool while stirring occasionally.
2) For the crust, knead cold butter, flour, sugar and water until you have a firm dough. Flatten out the dough onto the tart pan. Use a fork to poke several holes into the crust. Bake the crust in the preheated oven at 180°C for about 10 minutes, covered with baking paper and some lentils or chickpeas to weigh the dough down. Remove lentils and baking paper and bake for another 10-15 minutes until it is golden brown. Let cool completely.
3) Once the crust has cooled completely, carefully add the panna cotta on top. Place in the refrigerator and let set for at least four hours until the panna cotta is firm. Once it is firm, add raspberries.